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osama-ibrahim-bioinnovation-usa.ppt
1. 1
High intensive sweeteners
An overview of non-nutritive (artificial)
sweeteners used to reduce calories
Osama O. Ibrahim, Ph.D
Consultant Biotechnology
Gurnee, IL 60031
U.S.A.
bioinnovation04@yahoo.com
2. 2
Agenda
• Introduction
• Known artificial sweeteners (HIS).
• Their Chemicals structure.
• Their manufacture processes.
• Their benefits, Safety, applications, and
regulatory status.
• Summary.
3. 3
Introduction
• High intensive sweeteners (HIS) are sweeter than
sucrose with zero or low calories.
• Consumers are increasingly concerned with diabetes,
weight gain, obesity-related disorder and dental
caries.
• This is shaping the need for manufacturing
something sweet that is low in calories .
• More than 12 million tons of sucrose produced per
year.
6. 6
[L-aspartyl-L-phenylalanine methyl ester]
• A low calorie sweetener.
• 200 times sweeter than sucrose.
• Digestible.
• Does not promote tooth decay.
• Enhance and intensified flavor (citrus and fruits)
7. 7
Manufacturing process
• Aspartame is made through fermentation and
synthesis process.
1) Fermentation:
B. flavus for L-aspartic acid production
C. glutamicum for L-phenylalanine production
Only L form of phenylalanine is used in manufacturing.
• Separation of L phenylalanine:
A) - Chemical separation: Separated from D-phenyl
alanine by adding acetic anhydride and sodium
hydroxide. Extraction of L-phenyl alanine from
aqueous layer.
B) - Enzymes separation: using amino acylase
enzymes from Aspergillus oryzae..
8. 8
Manufacturing process
Cont.
2) Synthesis:
The two amino acids derived from fermentation
process are modified to produce aspartame.
- L-Phenylaalanine is reacted with methanol to form
methyl ester.
- L-aspartic acid is reacted with benzyl rings to shield
specific sites.
- The two modified amino acids are mixed in acetic
acid solution at 650C for 24 hrs.
- Aspartame recovery
9. 9
Safety
• It is safe and approved for people with diabetes,
pregnant and nursing women.
• Acceptable daily intake (ADI) is 40mg/kg body
weight.
• Restriction:
- People with phenyl-ketonuria (PKU) disease.
- PKU is a rare inherited disease that prevent
the metabolism of essential amino acids.
- Accumulation of phenyl-alanine in the body
could cause health problems including
mental retardation.
* A normal blood phenyl-alanine level is about 1mg/dl
* In classic PKU , levels may range from 6 to 80 mg/dl
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Manufacturing process
• Neotame is also made through fermentation and
synthesis process.
1) Fermentation:
Similar to Aspatame
2) Synthesis:
Similar to aspartame
plus
The addition of 3,3 dimethylbutyl to
L-Aspartic acid.
.
15. 15
Advantages
(cont.)
• The presence of 3,3-
dimethybutyl in the structure
blocks peptidases enzymes in
releasing the amino acid
L-phenylalanine.
• No need to add special labeling
for phenyketonuric (PKU)
individual.
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Regulatory Status
• Approved for use as sweetener and flavor
enhancers in foods and beverages in United
States, Australia and New Zealand.
• Can be blended with nutritive sweeteners
(HFCS, sucrose) to match the taste while
providing significant cost savings.
• Applications:
Beverages and cereals.
Tabletop sweeteners
Chewing gums and confectionary.
Frozen desserts, ice cream, yogurt.
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Alitame
[L-alpha –Aspertyl-N-D-
alaninamide]
• It is a dipeptides of L-aspartic acid and D-alanine, with a
terminal N-substituted by tetramethyl-thietanly-amine.
• It is 200-300 times sweeter than sucrose and 10
times sweeter than aspartame.
• Soft drink with aspartame develop off taste after
long storage.
18. 18
Manufacturing process
• Alitame is prepared by a multistep synthesis
involving the reaction between two
intermediates.
- (S)-[2,5-dioxo-(4-thiozolidine)]acetic acid.
- (R)-2-amino-N-(2,2,4,4-tetramethyl-3-
thietanyl)propanamide.
• The final product is isolated and purified by
crystallization.
19. 19
Benefits
• Clean sweet taste.
• Excellent stability at high
temperature.
• Suitable for diabetics.
• Safe for teeth.
• Synergetic when combined with
other low calorie sweeteners.
• Its caloric contribution to the
diet is negligible.
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Safety
• Safe for human consumption.
• Acceptable daily intake (ADI) is 1mg/ kg. body
weight.
• The aspartic acid is metabolized normally, but
alanine amid does not further hydrolyze.
• Alitame has been approved under the brand
name Aclame for use in a variety of food and
beverage products in Australia, New Zealand,
Mexico and China.
• In USA its petition as a sweetening agent or
flavoring in foods has been withdrawn due to
manufacturing cost.
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Stevia
• It is an extract from the leaves of the plant
Stevia rebaudiana.
• This plant is originated in south America, but
is also grown in several Asian countries
• Non-cloric sweetener about up to 300 times
sweet than sucrose.
Rebaudioside-A
Steviol glycosides
Stevioside
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Status
• Stevioside and rebaudioside are two of
the sweet steviol glycosides in the stevia leaf.
• In the year 2008, the FDA approved the use
of purified rebaudioside-A and classified it
as Generally Recognized As Safe (GRAS).
• Rebaudioside-A is also called by the name
Reb-A and rebiana-A.
• It is blended with erythritol and marketed
under the name Truvia and PureVia.
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Stevia Market
• Stevia manufacturer has predicted a
global stevia products industry valued
at $10 billion as soon as 2015.
• The World Health Organization (WHO)
estimates stevia intake could eventually
replace 20-30% of all dietary
sweeteners.
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Applications
• Soft drink, Japanese -style
vegetable products,
table top sweeteners,
confectionery, fruit products,
and seafood's.
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Monk Fruit
Mogroside V
• Natural powder or concentrate made from
monk fruit (Siraitia grasvenorii ).
• Zero calorie, 150-250 times sweeter than
sucrose (the sweeter level is vary based on
the application)
• Pure and clean sweet taste.
• Soluble in water.
• Heat stable up to 1250C.
3
24
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Mogrosides
• Mogrosides are formed of varying numbers of
glucose units from 2 to 6.
- Mogroside II : R1(G) R24(G)
- Mogroside III : R1(G) R24(G---G)
- Mogroside IIII : R1(G---G) R24(G---G)
- Mogroside V : R1(G---G) R24(G )
- Mogroside VI : R1(G---G) R24(G
Triterpene glycosides
6-1
6-1 2-1
G
G
6-1 6-1
2-1
G
2-1
6-1 G
G
6-1
2-1
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Applications
• It is Generally Recognized As Safe (GRAS).
• Available in the market under the trade name
Purefruit.
• Its applications as sweetener and flavor for:
food products, beverages, gums, backed
goods, dietary supplements, powdered
drinks, nutritional bars, and chocolates.
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Thaumatin
- Thaumatin II: a 1235 amino acid. It is a
precursor for Thaumatin I.
- Thaumatin I : a 1207 amino acid (3kDa).
It is the sweetener
Thaumatin I
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Thaumatin
• A low calorie protein sweetener and flavor
enhancer.
• It is an extract from West African fruit
(katemfe fruit) Thaumatococcus danielli.
• 2000-3000 times sweeter than sucrose.
• Metabolized by the body as any other protein.
• It is a Generally Recognized as Safe (GRAS)
by FDA in USA.
• Gained approval for over 30 countries around
the world.
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Benefits
• Natural sweetener in a dried form.
• Stable in freezing temperature, heat, and pH.
• Soluble in water.
• Does not promote tooth decay.
• Synergetic when combined with other low-
calorie sweetener.
• Available in the market under the trade name
Talin.
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Applications
• Food and Beverages.
• Sweetener blends.
• Pharmaceutical and vitamin tablets.
• Oral care products.
• Animal feed and pet foods.
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Limitation
• Delay perception of sweetness especially at high
usage levels.
• Leaving a liquorices –like aftertaste at high usage
levels
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Brazzein
• Sweet tasting protein extracted from west
African fruit Pentadiplandra brazzeana.
• Consist of 54 amino acid arranged in one
alpha-helix and three strands betasheets.
• Its large scale extraction from the fruit is not
feasible, but it has been genetically
engineered in corn.
• The gluten protein from the modified corn
contains 4% brazzein.
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Brazzien (properties)
• Non-caloric sweetener.
• 1200 times sweeter than sucrose.
• Its taste is similar to sucrose with lingering
sweet aftertaste.
• PH stable at the range of 2.5-8.0, and heat
stable at 980C.
• These stability properties makes it practical
for many commercial applications.
• It is commercially available in small packets
under the brand name Cweet
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Sucralose
• Sucralose is a common name for a new high
intensity sweetener derived from sucrose.
• It is about 600 times sweeter than sucrose.
• Produced by the selective chlorination of
sucrose
[Trichloro-galactosucrose]
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• Non-cloric and does not breakdown in the
body.
• Does not promote tooth decay.
• Soluble in water.
• Excellent stability in wide range of processed
foods and beverages.
• Heat stable.
Benefits
40. 40
• Safe for human consumption.
• Approved by FDA and more than 35
countries.
• Acceptable daily intake (ADI) is 15mg/kg
body weight.
Safety
42. 42
Acesulfame-K (Ace K)
• 180-200 times sweeter than sucrose.
• It is sweet as aspartame, about 1/2 as sweet
as saccharine and about 1/4 as sweet as
sucralose.
• It is usually used in combination with another
sweetener, such as aspartame or sucralose.
potassium 6-methyl-2,2-dioxo-2H-1,2λ6,3-oxathiazin-4-olate
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Applications
• It is stable under heat and under moderately
acidic or basic conditions.
• It is being used in baking, carbonated
beverages, protein shakes, pharmaceutical
products and in products that require a long
shelf life.
• ADI is 15 mg./kg, body weight.
• Available under trade names Sunett and
Sweet One.
• In Europe it is known by the name E950
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Cyclamate
• 30-60 times sweeter than sucrose.
• Used in Canada and over 50 other countries.
• Its acceptable Daily Intake (ADI) is 11 mg/kg
body weight.
• The Cancer Assessment Committee of the FDA
decided that cyclamate is not carcinogenic.
• The FDA is currently reconsidering its ban.
Sodium N cyclohexilesulfamate
46. 46
Global food and beverages market of
artificial sweeteners
• Global market for the year 2010 was $ 9.2 billions.
• Global market for the year 2011 is $ 9.3 billions.
• Global market for the year 2016 is expected to reach $ 9.9 billions.
• USA market in the year 2011 was $ 5.9 billions and is expected to
reach 6 billions in the year 2016.
• European market in the year 2011 was $ 1.9 billions and is expected to
reach $ 2 billions in the year 2016.
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Summary
• Currently, aspartame is facing a strong
competition from newly developed high
intensive sweeteners (HIS).
• World Health Organization (WHO) estimates
stevia intake could eventually replace 20-
30% of all dietary sweeteners.
• The long used sweetener saccharine is
continuing to decline.
